Author(s)

Nadia P. G. Pambou-Tobi^1,2, Arnaud W. G. Tamba Sompila^1,2,3*, Alain M. Bita^4,5, Jacques E. Moussounga^1,2,3, Sylvia P. Ntsossani³, Jess F. Diaboua², Reyes H. Gampoula^2,3, Roniche Nguie^3,6

¹Laboratoire de Bioprocédés alimentaires et médicaux, ENSP-UMNG, Brazzaville, Congo.
²Ecole Nationale Supérieure Polytechnique (ENSP), Université Marien NGOUABI (UMNG), Brazzaville, Congo.
³Institut de Recherche en Sciences de l’Ingénieur, Innovation et Technologie, cité scientifique, route de l’auberge de Gascogne, Brazza-ville, Congo.
⁴Ecole Nationale en Sciences Agronomique et en Foresterie, Brazzaville, Congo.
⁵Agence Nationale de la Valorisation des Résultats de la Recherche, cité scientifique, route de l’auberge de Gascogne, Brazzaville, Congo.
⁶EPRAN-Congo, Pôle d’Excellence en Alimentation et Nutrition, Faculté des Sciences et Techniques, Université Marien NGOUABI, Brazzaville, Congo.

In response to the malnutrition problem affecting children in Congo Brazzaville, we made three cooking-type infant flours from Treculia obovoidea, Terminalia catappa L. almonds and Ipomoea batatas L. leaves. The nutritional quality of the three infant flours we developed indicates 11.07% - 12.47% protein content, 9.92% - 14.87% fat content, 58.85% - 68.06% carbohydrate content, 1.50% - 2.18% ash and an energy intake varying between 399.84 and 439.37 Kcal. Functionally, our prepared flours have a water absorption capacity between 219.05 and 317.86 mL/g, an oil absorption capacity of 0.19 mL/g, a water solubility index varying from 29.66 - 41.03 and a swelling capacity of 250% - 320%.

Process, Formulation, Infant Flours, Terminalia catappa Linne and Treculia obovoidea Almonds, Ipomoea batatas Lam Leaves

Pambou-Tobi, N. , Tamba Sompila, A. , Bita, A. , Moussounga, J. , Ntsossani, S. , Diaboua, J. , Gampoula, R. and Nguie, R. (2021) Development of a Process for Formulating Infant Flours from the Almonds of Treculia obovoidea, Terminalia catappa Linne as well as Ipomoea batatas Lam Leaves. Open Journal of Applied Sciences, 11, 1046-1059. doi: 10.4236/ojapps.2021.119077.